If you are craving a dish that’s bursting with bright, tangy flavors yet soothingly rich, this Lemon Chicken with White Wine Recipe is about to become your new favorite! It perfectly balances the zesty freshness of lemon with the subtle depth of white wine, creating a sauce that beautifully complements tender, golden chicken breasts. Whether you’re cooking for a casual weeknight dinner or a special gathering, this recipe brings an irresistible harmony of flavors and textures that’ll have everyone asking for seconds.
Ingredients You’ll Need
This Lemon Chicken with White Wine Recipe requires simple, pantry-friendly ingredients, each chosen to contribute to that perfect blend of taste and texture. Fresh lemon juice and zest brighten the dish, while the carefully seasoned flour coating ensures a lightly crispy crust on the chicken. The white wine adds just the right touch of sophistication and depth to the sauce that ties everything together.
- All-purpose flour: Creates a flavorful coating that helps brown the chicken beautifully and thickens the sauce slightly.
- Kosher salt: Essential for seasoning, it enhances all the flavors without overpowering.
- Ground black pepper: Adds a mild spice and depth.
- Ground paprika: Offers a subtle smoky warmth and vibrant color.
- Dried parsley: Brings a hint of herbal freshness to the flour mixture.
- Olive oil: Used for cooking the chicken, it imparts a fruity richness and helps crisp the exterior.
- Unsalted butter: Adds velvety richness and helps develop a luscious sauce.
- Boneless, skinless chicken breasts: Pounded thin for even cooking and maximum tenderness.
- Fresh lemon: Both juice and zest provide the signature bright and tangy flavor.
- White wine: Adds acidity and subtle fruity notes that complement the lemon perfectly.
- Fresh rosemary sprigs (optional): Bring an aromatic piney note to the sauce and finishing dish.
- Lemon slices: Used to garnish and infuse the sauce while finishing cooking.
- Honey (optional): A touch of sweetness to balance the tartness if desired.
How to Make Lemon Chicken with White Wine Recipe
Step 1: Prepare the Coating
Start by mixing the all-purpose flour with the kosher salt, ground black pepper, paprika, and dried parsley in a shallow bowl. This seasoning blend not only flavors the chicken but also creates a delicate, crispy crust once cooked, locking in the juices.
Step 2: Heat Up Your Cooking Fat
In a large skillet, heat the olive oil and butter over medium-high heat. The combination of these fats brings a balanced richness and helps achieve a beautifully browned chicken surface.
Step 3: Coat and Cook the Chicken
Take your pounded thin chicken breasts and coat each piece evenly in the seasoned flour mixture. Then carefully place them in the hot skillet. This step is crucial for developing that golden sear that makes the chicken irresistible.
Step 4: Add the Flavorful Liquids
Once the chicken is in the pan, pour in the fresh lemon juice, white wine, and sprinkle the lemon zest along with the rosemary sprigs. These ingredients start to meld right away, infusing the chicken with zesty, herbal, and fruity notes.
Step 5: Cook Until Perfect
Let the chicken cook about 3 minutes on each side until it’s no longer pink inside. This quick cooking keeps the meat tender and juicy while allowing the flavors to penetrate the crust.
Step 6: Set Chicken Aside
Once cooked, remove the chicken breasts from the skillet and set them aside to rest, which helps retain their moisture.
Step 7: Reduce the Sauce and Soften Lemons
Allow the sauce in the skillet to simmer and reduce by half, deepening its flavor and slightly thickening it. Then add the lemon slices to the pan, cooking until they soften and become lightly caramelized, adding a lovely sweet-tart touch.
Step 8: Bring It All Together
Add the chicken back into the skillet to reheat and soak up any remaining sauce. If you prefer a slightly sweeter balance to the tart sauce, stir in honey to taste. Your dish is now ready to dazzle!
How to Serve Lemon Chicken with White Wine Recipe
Garnishes
To make your Lemon Chicken with White Wine Recipe look as good as it tastes, garnish with fresh rosemary sprigs for a pop of green and aromatic lift. Lemon slices from cooking can also be artfully arranged on top for added visual appeal and that little extra zing.
Side Dishes
This flavorful chicken pairs wonderfully with simple sides that soak up the sauce. Think fluffy white rice, creamy mashed potatoes, or even a bed of buttered pasta. Steamed green vegetables like asparagus or green beans provide a crisp, fresh contrast to the rich sauce too.
Creative Ways to Present
For a fun twist, serve the chicken on a platter with the lemon slices arranged in a decorative pattern. Or plate each breast over a swirl of sauce with a sprinkle of freshly chopped parsley. You could also try stacking the chicken atop roasted vegetables for a beautiful layered presentation.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Lemon Chicken with White Wine Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. Make sure the chicken has cooled completely before sealing to maintain its texture and flavor.
Freezing
If you want to save it for longer, freeze the chicken and sauce separately in freezer-safe containers. The chicken can be kept frozen for up to 2 months without losing quality. Thaw overnight in the refrigerator before reheating.
Reheating
Rewarm the chicken gently in a skillet over low heat to prevent drying out, spooning some sauce over the top to keep it moist. Alternatively, microwave on medium power in short intervals, checking often, until heated through.
FAQs
Can I use a different cut of chicken?
Absolutely! While this Lemon Chicken with White Wine Recipe works best with pounded thin breasts for quick cooking, boneless thighs can also be used but may need a longer cooking time.
What type of white wine is best for this recipe?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works well here, adding fruity acidity without overpowering the lemon flavor.
Is it necessary to add honey?
No, honey is optional and simply balances the tartness of the lemon for a slightly sweeter sauce. Feel free to skip it or adjust the amount to your taste.
Can I make this recipe dairy-free?
Yes! Replace the butter with a dairy-free margarine or additional olive oil to keep the sauce rich without the dairy.
How can I make this dish more vibrant?
Adding a handful of freshly chopped parsley or basil right before serving can brighten the flavors and add a fresh, colorful touch to your plate.
Final Thoughts
Now that you know how to make this incredible Lemon Chicken with White Wine Recipe, I encourage you to dive in and give it a try. Its perfect blend of tangy and savory flavors will quickly make it a staple in your meal rotation. Cooking this dish is as rewarding as eating it, and I promise, once you taste that luscious sauce and tender chicken, you’ll want to make it again and again!
Print
Lemon Chicken with White Wine Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Halal
Description
This Lemon Chicken with White Wine recipe features tender, thinly pounded chicken breasts sautéed in a flavorful combination of lemon juice, white wine, and a touch of butter and olive oil. The dish is seasoned with a blend of spices, including paprika and parsley, and finished with caramelized lemon slices. It’s a bright, tangy, and easy-to-make meal perfect for a quick weeknight dinner or a light, elegant lunch, with an optional hint of honey for a subtle sweetness.
Ingredients
For the Chicken Coating
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground paprika
- ½ teaspoon dried parsley
For Cooking
- 2 tablespoons olive oil
- ¼ cup unsalted butter (½ stick)
- 4 boneless, skinless chicken breasts (pounded thin)
For Sauce and Garnish
- 1 lemon (juiced and zested)
- ¼ cup white wine
- Fresh rosemary sprigs (optional, for garnish)
- 1 lemon (sliced)
- 1 tablespoon honey (optional)
Instructions
- Prepare the Flour Mixture: In a shallow bowl, combine the all-purpose flour, kosher salt, ground black pepper, ground paprika, and dried parsley. Mix well and set aside. This mixture will be used to coat the chicken for a flavorful crust.
- Heat the Cooking Fat: In a large skillet, heat the olive oil and unsalted butter over medium-high heat until the butter is melted and the mixture is hot but not smoking. This will provide a rich base to cook the chicken.
- Coat and Cook the Chicken: Dredge each thinly pounded chicken breast in the flour mixture, coating both sides evenly. Add the coated chicken breasts to the hot skillet and cook for about 3 minutes on each side or until the chicken is no longer pink in the center and has developed a golden crust.
- Add Flavorings to the Skillet: Pour in the lemon juice, white wine, and add the lemon zest along with the fresh rosemary sprigs, if using, directly into the skillet. This will create a bright, aromatic sauce that will enhance the chicken’s flavor.
- Remove Chicken and Reduce Sauce: Take the cooked chicken breasts out of the skillet and set them aside on a warm plate. Allow the lemon and wine sauce in the skillet to simmer and reduce by half, intensifying its flavors.
- Caramelize the Lemon Slices: Add the lemon slices to the reducing sauce and cook them until they soften and begin to caramelize, adding a sweet-tart finish to the dish.
- Combine and Finish: Return the chicken breasts back to the skillet to coat in the sauce and warm through. If you prefer a slightly sweeter sauce, drizzle in the optional honey to taste.
- Serve: Serve the lemon chicken over rice or pasta, garnish with fresh rosemary if desired, and spoon the sauce and caramelized lemon slices over the top for a delicious, tangy meal.
Notes
- For a dairy-free version, substitute the butter with additional olive oil or a vegan butter alternative.
- Pounding the chicken breasts thin ensures even cooking and a tender texture.
- You can use chicken thighs instead of breasts, but adjust cooking times accordingly.
- White wine can be substituted with chicken broth or a non-alcoholic white wine for a milder flavor.
- Serve with steamed vegetables or a fresh green salad to round out the meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
